Saturday, May 19, 2012

Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

I had never used swiss chard before so I was a little hesitant to try this recipe. I do love sweet potatoes and black beans and so I gave it a try. To be safe, I made them on a night Noah wasn't going to be home for dinner. The brightness of the pesto and the creaminess of the beans and spiced sweet potatoes worked really well together and there was no complaining from the little ones. (I did hide their swiss chard pesto under their beans.)

Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

Swiss Chard Pesto

1 bunch swiss chard, coarsely chopped

1 handful cilantro, coarsely chopped

1 jalapeno, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 cup pepitas, toasted

1/2 cup olive oil

1/2 lime, juiced

Salt and freshly ground black pepper to taste

Place swiss chard, cilantro, jalapeno, garlic, pepitas, and lime juice in the bowl of a food processor. Start pulsing. With the food processor running, pour the oil into the processor in a thin stream until you have pesto. Season with salt and pepper. Set aside.

Sweet Potato and Black Bean Tacos

1 tablespoon extra-virgin olive oil

2 large sweet potatoes, cut into medium dice

1 (14.5 ounce) can black beans

1 tablespoon cumin, divided

1 tablespoon chili powder, divided

2 teaspoons oil

1 small onion, diced

1 clove garlic, minced

Corn tortillas, warmed

1 avocado, diced

1/3 cup queso fresco, crumbled

Cilantro and lime to garnish

Preheat oven to 400 degrees F. Toss the sweet potatoes in the oil, 2 teaspoons cumin and 2 teaspoons chili powder. Place on a baking sheet in a single layer and roast for 30-40 minutes.

Heat 2 teaspoons oil in a small sauce pan over medium heat. Add the onion and sauté until tender, about 3-5 minutes. Add the garlic, 1 teaspoon cumin and 1 teaspoon chili powder and sauté until fragrant, about 1 minute. Add the beans and cook until warm. Season with salt and pepper if needed.